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Recipe Share Wednesday: Chicken & Wild Rice Soup

This soup is pretty light, so it is a good summer soup. I just like soup. It’s comforting. I serve this one with a salad and homemade biscuits that I take the time to roll and cut out so that they’re small and cute and serve those with some herbed butter. It’s on the menu this week! Have a great Wednesday!

1 cup celery, diced (I leave this out as no one in my house likes celery.)

3 tablespoons flour (I used self-rising)

salt and pepper to taste

1 can (10 oz.) chicken broth

2 cups milk

2 cups diced, cooked chicken

Prepare wild rice according to package directions. Melt butter in a large pot over medium heat. Add onion and celery, and saute for 8-10 minutes. Stir in flour, salt, and pepper. Add chicken broth and milk and whisk until it starts to thicken. Add cooked rice and diced chicken; simmer about 10 minutes.